All-Purpose BBQ Dry Rub Recipe

All-Purpose BBQ Dry Rub Recipe

A rub is simple mixes of herbs, spices, sugar and salt that add layers of flavor to your meat.

A rub can be sprinkled on meat just before barbecuing or grilling which acts as a flavor seasoning. A dry rub can also be applied to the meat a few hours before cooking or 4 to 24 hours or more before cooking to give the meat complex layers of flavor.

This all purpose bbq dry rub recipe has a little sweetness and a little heat that goes great with pork, beef, chicken, duck and fresh fish.

Ingredients

  • 1/2 cup kosher/sea salt or 1/4 cup table salt
  • 1/2 cup sugar
  • 1/2 cup dried parsley
  • 2 tablespoons ground black pepper
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons dried oregano
  • 1 tablespoon mustard powder
  • 1 teaspoon celery salt
  • 1 teaspoon cayenne pepper
  • Instruction For
    BBQ Dry Rub Recipe

    Sprinkle heavily and very lightly rub into the meat and refrigerate 2 to 8 hours or overnight in a resealable food bag or sealed container.

    Dry Rub Tips

  • Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.
  • BBQ dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used for your next barbecue ribs dry rub recipes or any recipe for meat rubs when you need it.
  • Keep a record of the different spices and amounts of each used for any future meat rub recipe.
  • When mixing and storing rubs, record the date on the container storing the rub.
  • You can freeze meat after applying a rub, just thaw and enjoy at a later time.
  • Don't reuse remaining rub after it has been in contact with meat.
  • Use fresh spices. You won't get the best dry rub using stale spices. Buy spices in small quantities and try to use them up in 6 to 12 months.
  • Spices should have a strong aroma, if it doesn't have a smell throw it out, the spice is properly useless.
  • Thin cuts of single serve portions of meat let the dry rub marinate 30 to 60 minutes before cooking. Thicker cuts like steak and chops 1 to 3 hours before cooking. Large or tough cuts of meat such as ribs, briskets or pork shoulders let the dry rub marinate 4 to 24 hours or more before cooking.
  • More Great Dry Rub Recipes

    BBQ Dry Rub Basic Barbecue Dry Rub
    All-Purpose Dry Rub BBQ Ribs Rub
    Texas BBQ Rub Texas Heat Dry Rub
    Memphis Rib Rub Salt-Free Dry Rub
    Brisket BBQ Rub Prime Rib Rub

    Go To Home Page

    Go To Dry Rub Recipes

    Return To Top 

    US To Metric System Chart

    Oven Temperatures

    Fahrenheit (°F) Celsius (°C)

    125° 52°

    150° 66°

    175° 80°

    200° 93°

    225° 107°

    250° 121°

    275° 135°

    300° 149°

    325° 163°

    350° 177°

    375° 190°

    400° 205°

    425° 218°

    450° 232°

    475° 246°

    500° 260°

    US To Metric System Chart

    Oven Temperatures

    Fahrenheit (°F) Celsius (°C)

    125° 52°

    150° 66°

    175° 80°

    200° 93°

    225° 107°

    250° 121°

    275° 135°

    300° 149°

    325° 163°

    350° 177°

    375° 190°

    400° 205°

    425° 218°

    450° 232°

    475° 246°

    500° 260°